Step 1:

Preheat oven to 375 degrees F. Lightly add a thin layer of olive oil to 9x13 casserole dish (slightly smaller is fine).

Step 2:

Parboil the Green Beans: Add 2 TBSP Kosher salt to a large pot of boiling water. Add the trimmed green beans, ensuring they are immersed in the water. Parboil for 4-5 minutes. In the meantime, prepare a large bowl of ice water. Drain the green beans and give them ice-bath for a few minutes. Drain water and set aside.

Step 3:

In a large skillet over medium heat, sauté onions with 1 tsp Kosher salt in 1 TBSP olive oil for about 2 minutes. Add mushrooms along with 1 more TBSP of olive oil.

Step 4:

Cook for about 10-12 minutes until mushrooms are soft and most of their moisture has evaporated.

Step 5:

Add another TBSP of olive oil, lower heat and sprinkle flour over mixture. Cook for 1 minute or until flour is no longer white.

Step 6:

Slowly pour the milk while stirring. Liquid will thicken over 2-3 minutes.

Step 7:

Add shredded cheese and 1 ½ TBSP Herban Legend Seasoning.

Step 8:

Allow to simmer until thickened. Remove from heat.

Step 9:

Slowly add yogurt to mixture and stir throughout.

Step 10:

Place half of green beans in casserole dish and pour half the mixture. Use the back of wooden spoon to flatten, ensuring that most of the surface is covered.

Step 11:

Add remaining green beans, mixture and top with panko crumble.

Step 12:

Drizzle butter evenly over the top, cover with foil and bake for 30 minutes.

Step 13:

Set oven to broil and cook for an additional 2-3 minutes or until top is lightly browned.

Step 14:

Let rest for 5 minutes before serving.